This delightful vintage recipe offers a new, efficient way to mix muffins that recalls the charm of home-cooked breakfasts. Found on a retro recipe card, it skips traditional creaming methods by using a pastry blender to cut shortening into dry ingredients, simplifying prep while delivering light, fluffy muffins. The method is reminiscent of biscuit making, yielding a rustic, comforting treat filled with sweet, juicy blueberries. Ideal for busy mornings or leisurely brunches, the muffins are golden on the outside and tender within. Whether you use fresh or canned berries, the result is deliciously nostalgic. Serve warm with a generous pat of butter and a smile.
Ingredients
Dry Ingredients
- 2 cups flour (enriched )
- ¾ tsp salt
- 3 tsp baking powder
- 2 tbs sugar
Fat
- ½ cup shortening
Wet Ingredients
- 1 egg (well beaten)
- 1 cup milk
- 1 cup blueberries (fresh or well-drained canned/frozen )
Instructions
Step 1: Prepare the Dry Mix
- Sift together 2 cups enriched flour, ¾ teaspoon salt, 3 teaspoons baking powder, and 2 tablespoons sugar.
- Cut in ½ cup shortening using a pastry blender until the mixture resembles coarse crumbs.
Step 2: Add Wet Ingredients
- Beat 1 egg.
- Combine with 1 cup milk and 1 cup blueberries (fresh or well-drained canned/frozen).
- Pour the wet mix into a “well” in the center of the dry ingredients.
Step 3: Mix the Batter
- Stir just until dry ingredients are moistened. Batter should be lumpy, not smooth.
Step 4: Fill Muffin Pans
- Grease muffin pans.
- Use 2 spoons to dip batter into the cups. Avoid scooping from the bottom repeatedly.
- Fill each muffin cup slightly over half full.
Step 5: Bake
- Preheat oven to 425°F.
- Bake muffins for 20–25 minutes or until golden brown with a shiny finish.
Step 6: Serve
- Serve warm with a pat of butter.
Tips
- Substitute half of the flour with whole wheat for added fiber.
- Add lemon zest or cinnamon for extra flavor depth.
- Swap blueberries with raspberries, cranberries, or diced peaches.
- For dairy-free muffins, replace milk with oat or almond milk and shortening with coconut oil.
- Freeze baked muffins for up to 3 months and reheat before serving.
Transcription of the Original Recipe
Read or copy the transcription
NEW WAY TO MIX MUFFINS Cut 1/2 cup shortening into sift- ed dry ingredients ( 2 cups enriched flour, 3/4 teaspoon salt, 3 teaspoons baking pow- der, 2 tablespoons sugar.) It's the same idea as mixing shortening and flour for pie or biscuits. No shortening to melt! Use a light, quick mixing motion with pastry blender. The mixture should look like coarse crumbs before you add the liquid. Spoon a "well" in the center of the dry in- gredients. Combine 1 well-beaten egg, 1 cup milk, and 1 cup fresh or well-drained canned or frozen blueberries; pour into well all at once. Mix just until dry in- gredients are moistened. Batter will be lumpy, not smooth. Using 2 spoons, dip batter into greased muffin pans. You overstir the batter if you scoop to the bottom for each spoonful. Fill each cup a little over half full. Recipe makes 12 medium-sized muffins. Bake in hot oven (425°F.) 20 to 25 minutes, or until a shiny, golden brown. Serve hot with a big pat of cool butter.
From Transcription to Instructions
We kept close to the original directions but turned that flowing note into our instructions with clear steps so you know exactly when to prep, grease the muffin tin, and preheat the oven to 425°F instead of hunting through the paragraph mid-mix. We also call attention to the original’s brief warnings about texture and handling , the batter should stay lumpy and you should use two spoons (don’t dig to the bottom) so you don’t overwork it , so you can pop them in the oven confident they’ll rise.
Nutrition
Calories: 195kcalCarbohydrates: 25gProtein: 3.5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 20mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 8gVitamin A: 90IUVitamin C: 1mgCalcium: 80mgIron: 1.2mg
